• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About

Betty Eatz

Home » Meat

September 12, 2022

Roasted Chicken with Sumac

Jump to Recipe·Print Recipe

Roasted Chicken with Sumac

Roasted chicken with sumac on a platter and topped with parsley, pine nuts, and pomegranate.

Turning the page into a new month that promises cooler temperatures has gotten me thinking of comforting foods like Roasted Chicken with Sumac. It’s easy to make and is heavily influenced by a chef named Ottolenghi.

Spines of 3 Ottolenghi cookbooks: Jerusalem, Simple, and Sweet.

Ottolenghi

The first time I encountered Yotam Ottolenghi was in a magazine I had checked out from the library. It was a food magazine, of course. The article was about a cookbook he was releasing and included some of his recipes.

They looked hard.

I mean, where does one even buy barberries and black garlic? And why were the ingredient lists so long? Would my family even eat a whole head of roasted cauliflower?

However, one recipe looked easy enough: roasted chicken. It involved lemon, garlic, plus several spices and I thought, “well, there’s no messing that up.” So I made it.

Marinade ingredients: red onion, spices, garlic, lemon.

It was incredibly delicious.

Now, I understood the cult following of Ottolenghi. The food he was sharing was so, so good. Afterwards, I decided I had to have not only that cookbook but all of his cookbooks.

The ingredient lists are still long and I don’t care. While the recipes aren’t hard, some of them do take time. The resulting dishes are worth it.

This roasted chicken recipe is easy enough to make on a weeknight.

Raw chicken in a bowl with marinade and red onions to the side.

Easy Weeknight Dinner

You might be wondering how I am mentioning Ottolenghi and easy weeknight dinner in the same breath. The chicken here can be prepped a day ahead and sit overnight in the marinade as long as you don’t add the lemon juice until just before cooking.

If poultry is left longer than 2 hours in something containing lemon juice or another acid, the meat begins to break down. I think we’ve all eaten chicken that was slightly rubbery or had a mushy texture. It was probably exposed to an acidic ingredient for too long.

So, the marinade and cook time is what make this recipe easy for weeknights because the chicken is completely hands-off once it goes into the oven. That leaves more time for prepping your side dishes, helping with homework, or scrolling through Facebook while the dish cooks.

9 by 13 pan of raw chicken and red onions with marinade.

How to Bake Chicken

If you google how to bake chicken, you will get a lot of different answers. Really it depends on what part of the chicken you are roasting and what kind of texture you are looking for in the finished dish.

The general rule of thumb for bone-in, skin-on pieces:

  • Baked low and slow for tender and juicy meat. Oven temp 350 F for 45 to 55 minutes.
  • Baked high and fast for crispy skin and tender meat. Oven temp 425 F for 35 to 40 minutes.

Boneless, skinless pieces like breasts: higher heat for a shorter time ensures the meat doesn’t dry out. Oven temp at 400 F for 20 minutes.

Plate of hummus, pita, cut lemons, and piles of parsley, pine nuts, and pomegranate seeds.

The 3 Ps

Pine nuts, pomegranate seeds, and parsley are the perfect trifecta of toppings for this dish. They add buttery flavor, tangy crunch, and herby freshness to the earthy ground sumac in this roasted chicken. Plus, they are so pretty!

Serve the dish with sides like pita, hummus, and a fresh salad to make a complete meal.

Lessons Learned

  • Don’t be afraid of the long list of ingredients. Eight of them are for the marinade. And there is nothing complicated to do here other than mix and pour.
  • Add the lemon juice to the marinade if you are marinating and roasting the chicken on the same day. I added the lemon juice, marinated for 2 hours, then roasted. It was perfect!
  • Fresh side dishes with some punch like this salad are a nice accompaniment to the roasted meat.

Hat Tips

Many thanks to Saveur and Yotam Ottolenghi for their sumac roasted chicken recipes.

Roast chicken with sumac cut up on a cutting board with garnishes.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted chicken with sumac on a platter and topped with parsley, pine nuts, and pomegranate.

Roasted Chicken with Sumac

  • Author: Betty
  • Prep Time: 20 minutes
  • Marinating Time: 2 hours or overnight
  • Cook Time: 1 hour
  • Total Time: 3 hours 20 minutes
Print Recipe

Ingredients

Units Scale
  • 2 ½ lbs chicken thighs and legs, skin-on, bone-in
  • 1 Tbsp ground sumac
  • ½ tsp ground cumin
  • ¼ tsp allspice
  • ¼ tsp ground cinnamon
  • 1 ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 Tbsp minced garlic
  • 3 Tbsp olive oil
  • 1 red onion, thinly sliced
  • 3 Tbsp fresh lemon juice
  • ¼ cup flat-leaf parsley, chopped
  • 2 Tbsp pine nuts, toasted
  • ¼ cup pomegranate seeds

 


Instructions

  1. Cut small slashes in the chicken pieces, going through the skin and flesh. Place chicken in a large bowl and set it aside.
  2. Combine sumac, cumin, allspice, cinnamon, salt, pepper, and garlic in a small bowl. Stir in the olive oil to make a loose slurry.
  3. Pour the mixture over the chicken pieces. Add the onion and mix it all together to coat. Cover and put in the fridge to marinate for 2 hours or overnight.
  4. Preheat the oven to 350 F/176 C. Place the chicken in a 9x13 baking pan, skin side up. Add the onions to surround the chicken. Pour the lemon juice over everything.
  5. Roast for 55 minutes or until juices run clear when the thickest part of the chicken is pierced. 
  6. Remove from the oven when done. Top with parsley, pine nuts, and pomegranate before serving. 

Did you make this recipe?

Please leave a comment below!

Share a photo of your creation by tagging us @betty_eatz

More Meat

  • Asian pork and mushroom burgers.
    Asian Pork and Mushroom Burgers
  • Birria tacos on a plate with dipping broth.
    Birria Tacos
  • Za'atar chicken with green lentils.
    Za'atar Chicken with Green Lentils
  • Tzimmes chicken with apricots.
    Tzimmes Chicken with Apricots

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Recent Posts

  • Arugula Salad with Avocado and Berries
  • Asian Pork and Mushroom Burgers
  • Vegan Triple Coconut Cake
  • Birria Tacos
  • Eggless Sprinkle Snacking Cake with Chocolate Fluff

Recent Comments

  1. Betty on Salmon Wellington
  2. Natalie Chaput on Salmon Wellington
  3. Betty on Milk Bread Cinnamon Rolls
  4. Kathy on Milk Bread Cinnamon Rolls
  5. Betty on Roasted Vegetables with Forbidden Rice

Archives

  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022

Categories

  • Bread
  • Breakfast
  • Dressings, Jams, Sauces
  • Meat
  • Pasta, Rice, and Grains
  • Pizza and Flatbread
  • Salads
  • Snacks
  • Soups and Stews
  • Sweets
  • Vegetables

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms of Use

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Betty Eatz